Use this pasta dough with our Ravioli Stuffed with Fava Beans, Ricotta, and Mint with Brown-Butter Sauce.
- Yield: Makes 1 pound
Photography: GENTL & HYERS
Source: Martha Stewart Living, May 2005
- 2 cups all-purpose flour, plus more for dusting
- 4 large eggs
Mound flour on a clean work surface; make a well in center. Crack eggs into well; beat lightly with a fork. Gradually bring small amounts of flour into well, incorporating it into eggs using the fork. When most of flour has been incorporated, fold in remaining flour using a bench scraper.
On a clean work surface lightly dusted with flour, knead dough until smooth and elastic, about 10 minutes. Wrap in plastic; let stand at room temperature 1 1/2 hours (or refrigerate overnight) before rolling out.